Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/343—Products for covering, coating, finishing, decorating
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
  • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • A23L2/52—Adding ingredients
  • A23L2/60—Sweeteners
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/30—Artificial sweetening agents
  • A23L27/33—Artificial sweetening agents containing sugars or derivatives
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/60—Salad dressings; Mayonnaise; Ketchup
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
  • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Definitions

• Neohesperidin dihydrochalcone is an intense sweetener which at low concentrations is several hundred times sweeter than sucrose (G. E. Dubois et al., Journal of Medicinal Chemistry, 1981, 24, 408-428; G. A. Crosby et al., "New sweeteners” in CRC Handbook of Food Additives, T. E. Furia Ed., Boca Raton, Calif., CRC Press, 1980, Vol. 2, 203-216; G. E. Inglett et al., Journal of Food Science, 1969, 34, 101-103; D. G. Guadagni et al., Journal of the Science of Food and Agriculture, 1974, 25, 1199-1205; G. E.
• neohesperidin dihydrochalcone like that of other intense sweeteners, decreases with increasing concentration.
• neohesperidin dihydro- chalcone is about 1800 times sweeter than sucrose at or near the threshold of organoleptic perception.
• concentration increases the sweetness of neohesperidin dihydrochalcone decreases relative to that of sucrose.
• neohesperidin dihydrochalcone is about 250 times sweeter (D. G. Guadagni et al., Journal of the Science of Food and Agriculture, 1974, 25, 1199-1205).
• neohesperidin dihydrochalcone for the application of neohesperidin dihydrochalcone in certain soft drinks it may be relevant that caffeine enhances the sweetness of neohesperidin dihydrochalcone (S. S. Schiffman et al., Pharmacology, Biochemistry and Behaviour, 1986, 24, 425-432).
• the taste quality and the time/intensity profile are as important characteristics as the mere sweetness potency.
• the time/intensity profile of neohesperidin dihydrochalcone is characterized by a slightly delayed onset, but a rather long duration of sweetness perception (G. A. Crosby et al., Developments in Sweeteners, C. A. M. Hough et al. (Ed), 1, 135-164. Applied Science Publishers Ltd., London, 1979; G. E. Dubois et al., Journal of Agricultural and Food Chemistry, 1981, 29, 1269-1276).
• neohesperidin dihydrochalcone was reported to have a lingering menthol-, or licorice-like aftertaste (G. A. Crosby et al., "New Sweeteners” in CRC Handbook of Food Additives, T. E. Furia (Ed), Boca Raton, Calif., CRC Press, 1980, Vol. 2, 203-216).
• modifications of the sensory properties of neohesperidin dihydrochalcone are possible by admixture of bulk sweeteners, certain flavors, or other taste modifying food additives such as glutamates, amino acids, or nucleotides (J. D.
• the effective sweetness of the mixture can be different from that found when they are tasted individually. If the sweetness intensity of the mixture is greater than the sum of the sweetness of the components, then the sweeteners are acting synergistically (A. I. Bakal, "Mixed sweetener functionality," in Alternative Sweeteners, L. O'Brien et al. (Ed), New York, Marcel Dekker Inc., 325-346, 1986).
• Neohesperidin dihydrochalcone has been shown to act in this way in mixtures with saccharin (U.S. Pat. No. 3,653,923), saccharin and cyclamate (G. E. Inglett et al., Journal of Food Science, 1969, 34, 101-103) and acesulfame-K (U.S. Pat. No. 4,158,068).
• the present invention relates to a food or beverage composition
• a food or beverage composition comprising a body and mouthfeel enhancing effective amount of neohesperidin dihydrochalcone.
• neohesperidin dihydrochalcone in the context of experiments on the use of neohesperidin dihydrochalcone in foods, it was found surprisingly that with the addition of neohesperidin dihydrochalcone, even at very low levels at which it is no longer perceived as sweet, the body and mouthfeel of various food products could be improved. This effect could be achieved in both sweet or non-sweet foods and beverages. Other non-caloric sweeteners do not have such an effect.
• the present invention relates therefore to the use of neohesperidin dihydrochalcone not simply as a sweetener, but as an enhancer of body and mouthfeel properties of foods and beverages. So far, such effects could only be obtained either with the addition of bulk sweeteners (e.g. sucrose) at concentrations at which sweetness was also perceived or with non-sweet bulking agents such as maltodextrins (W. M. Nichol, Sugar, Science and Technology, 1979, Applied Science, London, p. 227; A. Salant, Handbook of Food Additives, 2nd Ed., CRC Press, Ohio, p 533, 1975; U.S. Pat. Nos. 3,684,529; 3,773,526; 3,743,518; 3,695,898; 3,704,138; M. G. Lindley, Developments in Sweeteners 2, Applied Science, London, p. 240, 1983).
• bulk sweeteners e.g. sucrose
• non-sweet bulking agents such as maltodextrins
• sucrose, maltodextrin and other similar products had to be used at substantial concentrations which added a significant amount of calories to the final product.
• sucrose, maltodextrin and other similar products had to be used at substantial concentrations which added a significant amount of calories to the final product.
• Using the present invention it is now possible to obtain an improved body and mouthfeel without adding calories at the same time. This is particularly important for the preparation of low-calorie soft drinks and calorie-reduced confectionery, yogurts, desserts and similar products.
• the claimed compositions relate to both the viscosity, consistency, or texture of the composition, and to the fullness and richness of flavor.
• the claimed compositions impart a thicker, less watery feel in the mouth, improved creaminess and smoothness, and a fuller, cleaner texture. They also impart a general softening and rounding of the flavor profile of the composition, and more enhanced flavor notes. For example, they may add a more spicy flavor note, enhanced chocolate notes, fuller, fruitier flavor notes, enhanced tomato flavor, or enhanced saltiness.
• Neohesperidin dihydrochalcone is able to mimic the body and mouthfeel of sucrose in different foods and beverages, even at concentrations as low as 5 ppm or lower, i.e. down to 0.1 ppm.
• neohesperidin dihydrochalcone may be used according to the present invention to improve body and mouthfeel in combination with intense sweeteners, which themselves lack such body and mouthfeel enhancing properties. Using neohesperidin dihydrochalcone in this way, product quality can be dramatically enhanced.
• the composition of the present invention when added to a composition containing an artificial sweetener, results in a softer, more rounded sweetener profile, with a more sucrose-like sweetness quality.
• the present invention will also result in reducing the drying aftertaste associated with compositions sweetened with saccharin, and in reducing the lingering sweet aftertaste associated with compositions sweetened with aspartame.
• compositions according to the present invention are prepared by incorporating a body and mouthfeel enhancing effective amount of neohesperidin dihydrochalcone into a food or beverage composition.
• Preferred compositions comprise said neohesperidin dihydrochalcone at levels of from 0.1 to 30 ppm by weight of the total composition.
• Particularly preferred are compositions comprising neohesperidin dihydrochalcone at levels of from 0.1 to 5 ppm by weight of the total composition.
• the level of neohesperidin dihydrochalcone present in the composition may be 0.1 to 4 ppm, more particularly 0.1 to 3 ppm, more particularly 0.1 to 2 ppm, still more particularly 0.1 to 1 ppm, and most particularly 0.1 to 0.5 ppm, all by weight of the total composition.
• the compositions of the present invention may be in the form of a soft drink, a dessert, a confectionery product, a yogurt, a sauce, a fat, or a tabletop sweetener composition.
• compositions prepared according to the present invention can be used in any conventional manner for using food or beverage compositions.
• a standard diet cola syrup formulation was developed and sweetened with aspartame.
• a test formulation was also prepared which was identical to the standard, but contained an additional 1 ppm neohesperidin dihydrochalcone. The benefits of using neohesperidin dihydrochalcone at this level were then assessed by an expert panel of sensory assessors.
• the standard formulation had good quality sweetness, but somewhat thin and watery mouthfeel.
• the neohesperidin dihydrochalcone formulation had improved mouthfeel and body when compared with the standard. Sweetness quality was perceived as being more sucrose-like. In addition, this formulation had enhanced flavor with more intense spicy notes.
• a standard low calorie tonic water formulation was developed and sweetened solely with aspartame.
• a test formulation was also prepared containing 1 ppm neohesperidin. The benefits of using neohesperidin dihydrochalcone were then assessed by an expert sensory panel.
• the product containing neohesperidin dihydrochalcone had improved mouthfeel, more body, and more sucrose-like sweetness quality. Flavor notes were also enhanced.
• a standard sucrose-free chocolate dessert formulation was developed and sweetened with a blend of acesulfame-K and saccharin.
• a test formulation with 1 ppm neohesperidin dihydrochalcone added was also prepared and the products were compared by an expert sensory panel of assessors.
• neohesperidin dihydrochalcone present at supra-threshold levels.
• a blend of acesulfame-K/neohesperidin dihydrochalcone (0.0180/0.0013%) was found to be equisweet with the acesulfame-K/saccharin product.
• the acesulfame-K/neohesperidin dihydrochalcone product was found to have an improved sweetness profile, improved mouthfeel, increased smoothness and creaminess, and more body.
• a standard sugar-free boiled sweet formulation was developed using isomalt and maltitol syrup as bulk sweeteners with acesulfame-K as the intense sweetener.
• a test product was also prepared containing an additional 1 ppm neohesperidin dihydrochalcone. These products were then compared by an expert sensory panel.
• a standard tomato ketchup formulation was developed and sweetened with a blend of acesulfame-K and aspartame.
• a test formulation to which had been added neohesperidin dihydrochalcone at 2 ppm was then compared by an expert sensory panel to the standard.
• ketchup containing neohesperidin dihydrochalcone had an enhanced tomato flavor, a fuller and rounder flavor, and a smoother mouthfeel, considered to be more like that of a sucrose-containing tomato ketchup.
• Standard low-fat margarines were formulated having 40% fat and 30% fat.
• the test formulations were identical apart from the addition of neohesperidin dihydrochalcone to the aqueous phases.
• the optimum addition rate of neohesperidin dihydrochalcone to the 40% fat formulation was 3 ppm and to the 30% fat formulation 4 ppm.
• the benefits of adding neohesperidin dihydrochalcone at these levels were then assessed by an expert sensory panel of assessors.
• Neohesperidin dihydrochalcone formulations had an enhanced flavor impact when compared to a standard product with the same fat content. They had an enhanced saltiness and a cleaner aftertaste. The flavor profile of the samples containing neohesperidin dihydrochalcone were generally perceived as being more rounded and this resulted in the perception of a fuller mouthfeel and texture.
• a standard tomato sauce was prepared.
• a test formulation was prepared which was identical to the standard, but contained an additional 2 ppm neohesperidin dihydrochalcone. The benefits of using neohesperidin dihydrochalcone at this level were then assessed by an expert sensory panel of assessors.
• the sauce containing neohesperidin dihydrochalcone had a greater flavor impact and a riper tomato flavor.
• the general softening and rounding of the flavor profile resulted in a fuller mouthfeel and a cleaner mouthfeel.
• Table-top sweetener formulations were prepared, one based solely on saccharin as the sweetener and one based solely on aspartame.
• the test formulations were also prepared containing neohesperidin dihydrochalcone. The benefits of using neohesperidin dihydrochalcone were then assessed in standard tea and coffee beverages by an expert panel.
• Hot beverages sweetened with a neohesperidin dihydrochalcone blend all had a greater flavor impact and a softer, more rounded sweetness profile.
• the drying aftertaste characteristic of the saccharin sweetened beverages was much reduced in the neohesperidin dihydrochalcone blend as was the lingering sweet aftertaste characteristic of the aspartame sweetened beverages when aspartame was blended with neohesperidin dihydrochalcone.

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• 1991
  • 1991-02-26 DE DE69111050T patent/DE69111050T2/de not_active Expired - Lifetime
  • 1991-02-26 EP EP91102846A patent/EP0500977B1/fr not_active Expired - Lifetime
• 1993
  • 1993-03-18 US US08/033,429 patent/US5300309A/en not_active Expired - Lifetime

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